Grasshopper Cookies - printable recipe

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Grasshopper Cookies

Thick chocolate cookies topped with mint buttercream and chocolate mint ganache. The green buttercream is a nod to St. Patrick’s Day, but these cookies are treasure year round!


 YIELD: 20 cookies

PREP TIME: 1.25 hour

BAKE TIME: 12 minutes per batch


For the cookies:

2 1/2 cups unbleached, all-purpose flour

1/2 cup Dutch-process cocoa

1 tablespoon cornstarch

2 teaspoons baking powder

1 cup salted butter, cold and cut into chunks

1 cup Imperial Sugar Extra Fine Granulated Sugar

1 egg

1 1/2 teaspoon vanilla extract



For the mint buttercream:

3 tablespoons unsalted butter, room temperature

1/2 pound Imperial Sugar Confectioners Powdered Sugar

1/2 teaspoon vanilla extract

1/4 teaspoon mint extract

3 tablespoons cream or milk

Green gel/paste food coloring



For the mint ganache:

1/2 cup dark or bittersweet chocolate chips

1/2 cup Andes® Creme De Menthe Baking Chips

1/2 cup heavy cream

Andes® Creme de Menthe Thins for topping, optional



Make the cookies. Preheat oven to 350. Line cookie sheets with parchment.


Whisk the flour, cocoa, cornstarch, and baking powder together. Set aside.


With an electric mixer, cream the butter and sugar together for several minutes until combined and fluffy. Add egg to the bowl and beat until mixed. Mix in vanilla. Scrape down sides and bottom of the bowl.


In three additions, add the flour mixture on low speed. Scrape bottom and sides of the bowl. The mixture will appear dry; continue scraping and mixing on low until the dough comes together and pulls away from sides of the bowl.



Use a #24 cookie scoop (about 2 1/2 tablespoons) to portion dough onto prepared sheets. Bake for 12 minutes. Immediately after removing from oven, use a melon baller or back of a tablespoon to press a divot into the cookies. Let sit on the cookie sheet for 2 minutes before removing to a cooling rack to cool completely.


Make the buttercream. Cream butter until smooth and fluffy. Add powdered sugar, vanilla, and mint extracts. Mix on low until combined. Add cream or milk. Increase speed to medium and mix until smooth and fluffy. Use a toothpick to add a bit of green food coloring to the buttercream. Mix until incorporated.


Spoon a dollop of buttercream over each cookie, filling the divot and spreading a little on top — about 1 rounded teaspoon per cookie.


Make the ganache. Place chocolate chips and mint chips in a bowl. Heat cream over medium-low until steaming, but not bubbling. Pour over chocolate. Let sit 5 minutes, then stir gently until the chocolate melts and is smooth.


Spoon a bit over each cookie (you’ll have extra to use as a sauce for ice cream). Press an Andes® Creme de Menthe Thin into each one, if desired.


Chill in refrigerator to set and for storage.



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